Stuffed Ditielli Peppers

Stuffed Peppers
  • Difficulty: easy
  • Provided by:

    Ingredients Print Recipe

  • 8 Ditielli (cubanello) peppers, crowns and seeds removed
  • 2 loaves of day-old Italian bread (enough to make 8 cups of bread crumbs)
  • 1 cup of extra virgin olive oil
  • 2 garlic cloves, chopped fine
  • 1/2 tbsp salt
  • 1/4 tbsp ground black pepper
  • 3/4 cup of grated Romano cheese
  • 1/4 cup chopped parsley


1. Preheat oven to 350 degrees.

2. In a food processor, pulse bread in small amounts (1 c. at a time) to make large, flaky breadcrumbs.

3. In a large mixing bowl, combine breadcrumbs with evoo, chopped garlic, salt, pepper, cheese, and parsley.

4. Stuff peppers with breading mixture and place in a large baking dish.

5. Drizzle with some extra virgin olive oil and sprinkle with salt; cover with aluminum foil.

6. Bake for 45 minutes or until peppers are soft.

7. Remove foil for the last 5 minutes to get a brown crust.
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